This time, I made it in an 8" square pan (squares make it easier to share with my co-workers). I also popped the cake (with sugar on top) into the oven for 10 minutes, then pulled it out, placed the raspberries on top, and then let it continue to bake for another 18 minutes. The raspberries still mostly ended up on the bottom...so that is just how this cake works.

Note to readers: I'm sorry but my arms are acting up and need rest. I have recurring repetitive strain injuries that makes typing and using the mouse not fun. I have a special keyboard, mouse, etc. but sometimes I just need to take a big break and really limit my computer work (besides sitting in front of a computer at work for 8 hours a day! :) I'm sorry I'm not able to comment on your blogs. I do really appreciate you coming to visit and your comments!!! Take care, Mary the Food Librarian

I'm wondering if preheating the oven to about 425F, add the cake, shut the oven door and reduce the temp to what the recipe calls for would help. It might make a difference by quickly setting the top to keep the fruit from sinking. Deb said her oven was running way too hot, and only some of the fruit sank, so it may be the heat factor. I finally have some raspberries so I may give that a try. I'll let you know.